Butternut Squash and Apple Soup

Melt butter in a large pot over medium-high heat. Add onion and nutmeg; saute until onion begins to brown, about 5 minutes. Add the cut butternut squash, vegetable broth, diced apple and apple juice.

Bring to a boil; reduce heat and simmer uncovered until squash and apple are tender, about 30 minutes.

Working in batches, puree soup in blender until smooth. If you have a hand immersion blender, this works very well to blend the soup right in the pot. Return soup to pot if using a regular blender. Season to taste with salt and pepper.

Bring soup to simmer, thinning with more broth if needed. Ladle soup into bowls. Garnish with sour cream and chives if desired.